A couple weeks back I made a ton of carrot juice, because it’s my all-time favorite thing, and I had a ton of pulp leftover.
Taking tidbits here and there from recipes on the interwebs, I pieced together these little Frankenstein-esque raw cupcakes.
A few notes about the recipe: You can use raisins in place of the cranberries if you like a more traditional taste, but frankly, I enjoyed the tartness that comes with the cranberries. It seemed like a somewhat difficult task to undertake, but it was a really good exercise in thinking outside of the box for me.
I love taking a deeper look at dishes I used to eat without a thought because it allows me to appreciate the nuances that made me like it in the first place. I didn’t know at the time what I was going to do with it, but I froze it anyway, hoping that inspiration would strike. I’m not a huge sweets person, which is why I love the savory element of carrot cake so much.

When I first became vegetarian fried rice was one of our go-to dishes because it was something we both enjoyed that didn’t contain meat.
Let your rice cool naturally and then place it in the fridge for at least 1 hour - more if possible. In a food processor blend the miso paste and some soy sauce - this will break down your miso so that it's not chunky. I had planned on making regular cupcakes, but since one of my 2012 goals is to up my raw food intake, I decided to go out of my comfort zone and try making a raw dessert, which I’d never done before. However, the fried rice that the Husband made (for some reason that was his dish) used an egg and a lot of oil.
As per the usual, the dish is perfect for experimenting because the rice does such a good job of enhancing your favorite flavors. The taste is spot on – so if you love carrot cake then you’ll definitely enjoy these! It also gets kids to eat their veggies more easily, 3) The salt – the saltiness of the soy sauce makes fried rice one of my favorite savory dishes and it pairs nicely with any kind of light and cool side dish.

Also, you can throw in any veggie you have leftover in your fridge – though something with a bit of a firmer texture holds up better in this dish.
You could also do a variation of this and add some fried tofu or tempeh for a heartier meal. Cook on medium heat for about 5-10 minutes or until your veggies start to soften a bit (but not too much, you want them to have some bite still). Add in your rice and additional soy sauce as needed. Fry for about 5 minutes and then stir - fry an additional 5 minutes. Serve warm with additional soy sauce or Asian hot sauce!

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